Gastroback 42414 Automatic Milk-foamer and sauces maker - Manual (Page 16)

Newburg Sauce
Original Barbecue Sauce
Ferocious Barbecue Sauce
(about 1½ cups)
~ For lobster, jumbo shrimp, scallops, or freshly cooked vegetables~
(about 1½ cups)
~ For beef, barbecue chicken, chicken tenders, lamb, or baked potatoes~
(about 1½ cups)
~ For beef, barbecue chicken, chicken tenders, lamb, or baked potatoes~
1 cup half and half
3 large egg yolks
5 tablespoons dry sherry or Madeira
½ teaspoon salt
Pinch of red (cayenne) pepper
2 tablespoons butter, cut in pea-size pieces
Put Sauce Whip in pitcher and add , egg yolks, sherry or Madeira, salt,
and pepper. Cover pitcher with lid and press start button.
When pitcher iswarm, lift from base to stop unit, remove lid, and add pea-size pieces
of butter. Return pitcher to base, push whip down, cover with lid, and press start
button.
When unit shuts off automatically, remove pitcher from base and use a heat resistant
rubber spatula to stir vigorously against bottom of pitcher for 30 seconds. Use
spatula to scoop and pour sauce into a bowl. Serve hot.
1¼ to 1½ cups to tomato ketchup
1 cup white distilled vinegar
1 teaspoon sugar
½ teaspoon black pepper
/ teaspoon red pepper
teaspoon salt
Put in pitcher and add vinegar, sugar, black and red pepper,
and salt.Cover pitcher with lid and press start button.
When unit shuts off automatically, remove pitcher from base and use a heat resistant
rubber spatula to stir vigorously against bottom of pitcher for 30 seconds. Use
spatula to scoop and pour sauce into a bowl.As a sauce serve hot, warm, or cold. As
amarinade, place meat/poultry in barbecue sauce, cover, and refrigerate for 2 hours
ormore.
1 tablespoon lemon juice
½ teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground ginger
Follow recipe for Original Barbecue Sauce, adding lemon juice, cumin, coriander,
paprika, saffron, and ginger.
half and half
/
Sauce Whip ketchup,
/ teaspoon paprika
/ teaspoon saffron
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- 16 - Sauce Whip Recipes